Optimizing the Antimicrobial Activity of Sodium Hypochlorite (NaClO) over Exposure Time for the Control of <i>Salmonella</i> spp. In Vitro
Fish is a nutritionally rich product; however, it is easily contaminated by pathogenic microorganisms, such as <i>Salmonella</i> spp. Therefore, this study aimed to identify the best concentration of sodium hypochlorite (NaClO), exposure time, and water temperature that allow the most ef...
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| Main Authors: | , , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2024-01-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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